Method for producing a low sodium salt composition

ABSTRACT

The present invention relates to a low sodium salt composition and the methods used to make it. The low sodium salt composition includes sodium chloride and a modified chloride salt composition. The modified chloride salt composition includes a homogenous amalgamation of chloride salt, food grade acidulant, and carrier, which does not contain sodium chloride. The low sodium salt composition is made using a two step process. The first step includes making a modified chloride salt composition and the second step includes combining the modified chloride salt composition with sodium chloride to form a low sodium salt composition.

CROSS-REFERENCE TO RELATED APPLICATION

This application claims benefit of U.S. application Ser. No. 11/539,129,filed Oct. 5, 2006 and is a divisional application thereof.

FIELD OF THE INVENTION

The present invention relates to a low sodium salt composition, thatincludes a combination of sodium chloride and carrier modified chloridesalt, and the methods of making it. More particularly, the inventionrelates to a method of making a modified chloride product that includesa homogenous amalgamation of chloride salt, food grade acidulant, andcarrier, and then mixing it with unprocessed sodium chloride to producea low sodium salt composition.

BACKGROUND OF THE INVENTION

Salt, or sodium chloride (NaCl), is well known. While salt imparts adesirable flavor to food, too much use can result in long term adversehealth risks. Because of the proliferation of salt in prepared foods andother products found in a grocery store, many people exceed the averagerecommended daily intake. Exceeding the recommended daily intake ofsodium is a significant risk factor in developing high blood pressureand a cause or contributing factor in the rising incidence of heartdisease. As such, medical professionals and governmental authoritiesrecommend a reduction in per capita salt consumption of from about 10 to12 g per day to a level of about 6 g per day, which is equivalent to2400 mg of sodium.

The most recent Dietary Guidelines issued in the U.S. suggest a proposedconsumption limit of 2400 mg of sodium per day and the National Academyof Science (NAS) even suggests a more stringent limit of 1500 mg ofsodium per day. The NAS also recommends a potassium consumption limit of4,700 mg per day. Typically potassium consumption is less than half ofthat level.

Because of these and other reasons, there are a variety of saltsubstitutes in the market. The classical approach to production of saltsubstitutes involves combining the sodium and potassium salts, oroccasionally magnesium salts, in various ratios and adding a widevariety of other additives to this mix. The other additives aregenerally added to mask or at least partially reduce the generallymetallic/bitter taste of potassium that has generally been associatedwith salt substitutes containing potassium. The processing techniquesused to make these products include, among others, simple blending,agglomeration, extrusion cooking, and the like.

Examples of salt substitutes are numerous. One type relates to a saltsubstitute that includes an inner core of potassium chloride coated witha maltodextrin, an inner core of potassium chloride coated with amixture of maltodextrin and sodium chloride, and an inner core ofpotassium chloride coated with a mixture of maltodextrin, sodiumchloride, and cream of tarter (potassium bitartrate). The process ofmaking these salt substitutes includes coating the potassium chloridewith a solution of maltodextrin, maltodextrin and sodium chloride, or amixture of maltodextrin, sodium chloride, and cream of tarter. As can beseen, a complex mixture of potassium chloride product is formed.

The deficiency with these salt substitutes is that the sodium chlorideis reacting with the maltodextrin and the potassium chloride. Althoughthe maltodextrin does mask the bitter/metallic flavor of the potassiumchloride, the reaction of the three components changes the sodiumchloride's “salty flavor” that is desired by the consumer. Accordingly,a need still exists for salt compositions, which have the same taste andappearance to salt, and are easy and inexpensive to make.

BRIEF DESCRIPTION OF THE DRAWINGS

The following drawings form part of the present specification and areincluded to further demonstrate certain aspects of the presentinvention. The invention may be better understood by reference to one ormore of these drawings in combination with the detailed description ofspecific embodiments presented herein.

FIG. 1 illustrates the particle arrangement of sodium-replacementcompositions known in the art (FIGS. 1A & B) in comparison to thecomposition of the present invention (FIG. 1C).

FIG. 2 shows the scanning electron microscopy image at 50× magnificationfor modified potassium chloride (MKCl).

FIG. 3 shows the scanning electron microscopy image at 50× magnificationfor sodium chloride (NaCl).

FIG. 4 shows the scanning electron microscopy image at 50× magnificationfor unmodified potassium chloride (KCl).

FIG. 5 shows the scanning electron microscopy image at 50× magnificationfor citric acid.

FIG. 6 shows the scanning electron microscopy image at 50× magnificationfor rice flour.

FIG. 7 shows the scanning electron microscopy image at 50× (FIG. 7A) and500× (FIG. 7B) for spray-dried MKCl.

FIG. 8 shows the scanning electron microscopy image at 50× (FIG. 8A) and500× (FIG. 8B) for drum-dried MKCl.

SUMMARY OF THE INVENTION

The present invention is directed to a method of making a low sodiumsalt composition and the components thereof. In particular, the presentinvention is directed to methods of making a low sodium salt compositioncontaining unprocessed sodium chloride and a modified chloride saltproduct. The present invention is also directed to methods of making amodified chloride salt.

The present invention contemplates methods of making modified chloridesalt compositions. Such methods include contacting a chloride salt witha food grade acidulant in an aqueous solution to form a liquid chloridesalt product. A carrier is then added to the liquid chloride saltproduct to form a liquid modified chloride salt product, which is ahomogenous amalgamation of chloride salt, food grade acidulant, andcarrier. The modified chloride salt product may be used in liquid orsolid form. A granular modified chloride salt composition may be made bydrying the liquid modified chloride salt composition using methods knownin the art. Exemplary methods include spray drying and drum drying.

Each particle comprising the modified chloride salt composition containsa homogeneous mixture of chloride salt, food grade acidulant, andcarrier molecules throughout its form. The individual components ofchloride salt, food grade acidulant, and carrier are not identifiablewithin each particle of the composition under magnification.

Suitable chloride salts of the modified chloride salt include potassium,magnesium, calcium, ammonium, and combinations thereof. Preferably, thechloride salt is magnesium chloride, potassium chloride, or acombination thereof. Alternatively, the chloride salt is preferablypotassium chloride.

The modified chloride salt may include from about 2.5% to about 80% byweight chloride salt. Preferably, the modified chloride salt includesabout 5, 10, 15, 20, 25, 30, 35, 40, 45, 50, 55, 60, 65, 70, or 75% byweight chloride salt. More preferably, the modified chloride saltincludes from about 15% to about 30% by weight chloride salt.

Suitable food grade acidulants include citric acid, malic acid, tartaricacid, fumaric acid, lactic acid, acetic acid, benzoic acid andcombinations thereof. Preferably, the food grade acidulant is citricacid.

The modified chloride salt may include about 0.1% to about 10% by weightfood grade acidulant. Preferably, the modified chloride salt includesabout 0.1, 0.25, 0.5, 0.75, 1.0, 1.25, 1.5, 1.75, 2.0, 2.5, 3.0, 3.5,4.0, 4.5 or 5.0% by weight food grade acidulant. More preferably, themodified chloride salt includes about 0.1% to about 3% by weight foodgrade acidulant.

Suitable carriers include starch molecules such as cereal starches,cereal flours, dextrin, maltodextrin, monosaccharide, and combinationsthereof. Suitable monosaccharides include sucrose, glucose, xylose,ribose and combinations thereof. The preferred carrier may depend uponthe drying technique used to produce the modified chloride saltcomposition. For instance, a carrier that is a cereal flour or cerealstarch such as rice flour may produce a better product if drum drying isused. In contrast, a carrier that is a maltodextrin or monosaccharidemay produce a better product if spray drying is used.

The modified chloride salt may include about 1% to 75% by weightcarrier. Preferably, the modified chloride salt includes about 2, 4, 5,6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19, 20, 21, 22, 23, 24,25, 26, 27, 28, 29, 30, 35, 40, 45, 50, 55, 60, 65, or 70% by weightcarrier. More preferably, the modified chloride salt includes from about10% to about 25% by weight carrier.

The modified chloride salt composition of claim may also include anadditive selected from the group consisting of an antioxidant, aphosphate, a colorant and combinations thereof.

The present invention also contemplates methods of making low sodiumsalt compositions. Generally, the low sodium salt composition of thepresent invention is made by a two-step process. The first step includesmaking a modified chloride salt product, as described above. The secondstep includes combining the modified chloride salt product withunprocessed sodium chloride to produce a low sodium salt composition.The second step may include grinding the low sodium salt composition toa particular particle size. The desired particle size is dependent uponthe intended use.

Suitable sodium chloride includes sodium chloride that has not beenprocessed with the modified chloride salt. By way of example, if themodified chloride salt composition was made with a heating step or astep where the pH was lowered, a suitable sodium chloride for thepresent invention is sodium chloride that has not been heated or treatedto adjust pH levels.

The low sodium salt composition of the invention may also containadditives. Suitable additives may include antioxidants, phosphates,colorants, anti-caking agents and combinations thereof.

The low sodium salt composition of the invention has lower sodiumcontent than that of regular table salt. Preferably, the compositioncontains about 10-90%, lower sodium than regular salt. More preferably,the composition contains about 25%, 30%, 35%, 45%, 50%, 55% or 75% lowersodium than regular salt. More preferably, the composition containsabout 50% less sodium than regular salt.

The low sodium salt composition of the invention may be in liquid orsolid form. The state of the composition depends upon the intended use.Suitable uses of the compositions of the invention include as a commonsalt substitute for the production of products in the food industry oras spice mixtures. Exemplary products the compositions may be used ininclude soups, sauces, baked goods, meat products, dairy products, andbreakfast cereals. Furthermore, the compositions may be used as tablesalt. Also, the compositions of the invention may be used in foodproducts.

DESCRIPTION OF THE PREFERRED EMBODIMENTS

In accordance with the present invention, a process for making a saltcomposition having the same appearance and taste as salt, while having areduced sodium content, has been discovered. As used herein, salt,unless modified by another word (i.e. reduced-salt, potassium salt,calcium salt and the like) or used itself to modify another word (i.e.salt substitute, salt composition and the like), means sodium chloride(NaCl).

Related to that process, the resultant low sodium salt composition thatincludes sodium chloride and a powdered or granular carrier modifiedchloride salt has been discovered. As used herein, a chloride salt maybe any single compound such as a chloride of potassium, magnesium,calcium, lithium, ammonium, or a mixture thereof, other than a chlorideof sodium. The carrier modified chloride salt includes a mixture of achloride salt, a modifier, and a carrier. The modifier helps to at leastpartially dissolve the chloride salt making it easier for it to bind tothe carrier. The carrier binds the modified chloride salt and incombination with the modifier reduces the bitterness and off-flavorsassociated with the chloride salt. In addition, the carrier modifiedsalt has the appearance and taste of salt, i.e. sodium chloride.

The process of making the salt composition of the present inventionincludes contacting a chloride salt and a modifier to form a modifiedchloride salt product, mixing the product with a carrier to form acarrier modified chloride salt solution, and then drying the solution toform a powdered or granular carrier modified chloride salt. The processalso includes blending the powdered or granular carrier modifiedchloride salt with sodium chloride to form a dry mixture and grindingthe dry mixture to form the salt composition.

The process of making the salt composition ensures that the sodiumchloride (NaCl) remain in its natural, unaltered state. By ensuring thatthe NaCl remain in its natural state, it is believed that the saltinessand flavor associated with NaCl will not be altered. As such, the saltcomposition of the present invention, that includes both NaCl and thecarrier modified chloride salt, has less sodium, but still has the samesaltiness, taste, and appearance of a composition that includes onlyNaCl.

The first step of the process includes forming a powdered or granularcarrier modified chloride salt. First, the process includes contactingor mixing a chloride salt and a modifier in an aqueous solution to forma modified chloride salt product. As discussed above the chloride saltmay be any compound such as a chloride of potassium, magnesium, calcium,lithium, ammonium, or a mixture thereof, other than sodium. Preferably,the chloride salt is potassium chloride. The modifier may be anycompound that increases the relative solubility of the chloride salt, atleast partially dissolving it, and lowers the pH of the mixture ofchloride salt, modifier, and water. The modifier must also be edible andbe of a nature such that the taste of sodium chloride will not besignificantly altered by it. The modifier, by itself or in combinationwith the carrier, masks the bitter or metallic off flavor associatedwith the chloride salt. Preferably, the modifier is a food gradeacidulant. Suitable food grade acidulants include any food grade acids,such as citric acid, tartaric acid, acetic acid, malic acid, fumaricacid, lactic acid, benzoic acid and/or their derivatives, as well asnatural sources of such acids, such as lemon juice or the like.Preferably, the food grade acidulant is citric acid.

The process includes mixing from about 60% to about 80% by weight water,from about 15% to about 30% by weight chloride salt, and from about 0.1%to about 3% by weight modifier. Preferably, the process includes mixingabout 70% by weight water, 29% by weight potassium chloride, and about1% by weight citric acid.

Typically, the chloride salt, modifier, and aqueous solution is mixedfor a time sufficient to thoroughly dissolve the chloride salt.Generally, the chloride salt and modifier are added to a mixing vesselcontaining water at a temperature of from about 150° F. to about 220°F., preferably about 195° F. The mixing vessel may be any suitablevessel having a means of agitation. Thus, when mixed, a modifiedchloride salt product is formed.

The modified chloride salt product is then mixed with a carrier, that incombination with the modifier, masks the bitter or metallic off flavorassociated with the chloride salt and forms a carrier modified chloridesalt solution. In addition, the carrier is selected such that thecarrier modified chloride salt has the appearance of salt, i.e. sodiumchloride. As such, the carrier may be any short chained starch moleculethat reacts with the modified chloride salt to reduce the bitter flavorof the chloride salt and produces a white colored finished product.Suitable carriers include monosaccharides, such as sucrose, glucose,xylose, and ribose, and dextrins, such as maltodextrin and dextrose,among others. Suitable carriers also include cereal starches such asrice starch, rice cereal, and rice flour. Preferably, the carrier ismaltodextrin. Suitable maltodextrins have a degree of polymerization offrom less than about 10 to less than about 30. The degree ofpolymerization is the length in monomeric or base units of the averagelinear polymer chain at time t in a polymerization reaction. Thefollowing formula is used to calculate the degree of polymerization:

${DP} = \frac{M_{t}}{M_{0}}$where

-   M_(t)=molecular weight at time t-   M₀=molecular weight of one monomeric unit

Any suitable maltodextrin may be used in accordance with the presentinvention. Preferably, the maltodextrin is water soluble and has adegree of polymerization of less than 10. For example, suitablemaltodextrins, such as Maltrin M040, Maltrin M100, or Maltrin M150 maybe purchased commercially from Grain Processing Corporation.

The process includes mixing from about 75% to about 90% by weight of themodified chloride salt product with from about 10% to about 25% byweight of the carrier to form a carrier modified chloride salt solution.Preferably, the process includes mixing about 87.5% by weight of themodified chloride salt product with about 12.5% by weight of themaltodextrin to form a carrier modified chloride salt solution.Generally the weight percentages will vary based on the carbon length ofthe carrier and the amount of chloride salt product used to make thesolution. Typically, the modified chloride salt product is mixed withthe carrier in a suitable vessel that includes an agitation means toavoid the formation of lumps in the solution. The solution is thenheated to at least about 185° F. to ensure that the mixture is smooth,fairly thick and pourable. Alternatively, the solution may then be mixedwith an additional amount of water to ensure that the solution is lessviscous for ease of the drying process. For example, the carriermodified chloride salt solution may be mixed with from about 0% to about40% by additional weight water prior to drying the solution.

The modified chloride salt solution is then dried to form a powdered orgranular carrier modified chloride salt. Generally, any process known inthe art that produces a powdered or granular carrier modified chloridesalt may be used. Suitable drying processes include, without limitation,drum drying and spray drying techniques. A preferred process is spraydrying. A spray drier operates by atomizing a stream of the modifiedchloride salt solution using hot air in a drying chamber. Theatomization breaks the solution into small droplets, thereby increasingthe surface area and thus the rate of evaporation. The small size of thedroplets result in a relatively large surface area that dries quickly.The particles are removed from the drier typically within 30 seconds.The temperatures of the particles during the drying process can rangefrom wet-bulb temperature of the inlet air to above 212° F. (100° C.) asthey exit in the dry state. The operating conditions may be selectedaccording to the drying characteristics of the product and the desiredgranule or powder size. Typically, any spray drier design may be used inaccordance with the present invention. For example the drier may bedesigned to have co-current, counter-current, or mixed air flow. In aco-current system the drying air and particles move through the dryingchamber in the same direction. In a counter-current system the dryingair and the particles move through the drying chamber in oppositedirections. Finally, in a mixed air flow system the particles experienceboth co-current and counter-current phases.

Alternatively, the modified chloride salt solution may be used in aliquid form. In this alternative, the modified chloride salt solution isblended or mixed with a dry mixture of sodium chloride to form a saltcomposition solution.

The second step of the process includes blending or mixing the powderedor granular carrier modified chloride salt with sodium chloride andgrinding the dry mixture to form a salt composition. The presentinvention ensures that the sodium chloride remains in its natural,crystalline form, rather than reacting with the modified chloride salt.In addition, the process is cost effective, as only the carrier modifiedchloride salt solution needs to be dried. The NaCl does not need to bedried, it is only blended and ground, in its natural form, with thepowdered or granular carrier modified chloride salt.

The powdered or granular carrier modified chloride salt is mixed withsodium chloride in an approximate ratio of ⅓ carrier modified chloridesalt to ⅔ sodium chloride by weight in the second step. The mixing orblending of the powdered or granular carrier modified chloride salt andsodium chloride may be conducted in any suitable vessel. After thepowdered or granular carrier modified chloride salt and the sodiumchloride are mixed, the dry mixture may be ground or milled to the saltcomposition's desired particle size. Similarly to the mixing vessel, anysuitable grinder or mill may be used in accordance with this invention.Alternatively, if larger particle sizes are desired the salt compositionmay be agglomerated or crystallized at lower temperatures.

The salt composition may have any desired particle size. The saltcomposition typically has a particle size larger than about 100 mesh,U.S. standard sieve size. Preferably, the salt composition has aparticle size of between about 35 and about 60 mesh. It should berecognized that the particle size of the composition is selected to meetthe particular end use application. “Pretzel grade” salt generally has aparticle size that passes through a 35 mesh sieve, whereas “shakergrade” salt has a particle size that passes through between a 35 and a60 mesh sieve. “Popcorn grade” salt has a particle size that passesthrough a 60 mesh sieve. Once ground, the salt composition should haveless than about 10% of all granules, which are finer than 100 mesh. Allmesh sizes are by U.S. standard sieve size.

Additionally, silicon dioxide may be included in the salt composition toprevent caking. In one aspect of the present invention from about 0.1%to about 2% by weight of silicon dioxide may be added to thecomposition, preferably about 1% by weight of silicon dioxide.

The resultant salt composition includes from about 10% to about 90% byweight sodium chloride, from about 2.5% to about 80% by weight chloridesalt, from about 1% to about 75% by weight carrier, and from about 0.1%to about 5% by weight modifier. Preferably, the resultant saltcomposition includes about 50% by weight sodium chloride, about 40% byweight potassium chloride, about 8% by weight maltodextrin, and about 1%by weight citric acid.

Alternatively, other additives may be included in the carrier modifiedchloride salt product. Suitable additives include, for example,antioxidants, to reduce the rancidity of the salted products whencooked, phosphates, to tenderize the salted food product, and/orcolorants, to give the salt composition a distinct color. Suitableantioxidants include rosemary extract, butylated hydroxytoluene,butylated hydroxyanisole, and tocopherols, among others. Suitablephosphates include monosodium phosphate, tetrasodium pyrophosphate,sodium hexametaphosphate, monopotassium phosphate, tetrapotassiumpyrophosphate, disodium phosphate, sodium tripolyphosphate, sodium acidpyrophosphate, dipotassium phosphate, and potassium tripolyphosphate.Suitable natural colorants include caramel color, turmeric, annatto,beta-carotene, paprika oleoresin, red cabbage juice, beet juice, grapeskin extract, and carmine, among others. Alternatively, the antioxidantused may also act as a colorant. Preferably, the modified chloride saltproduct includes rosemary extract as an antioxidant. Rosemary extractmay be included at a dosage of from about 100 ppm to about 1000 ppm byweight of the modified chloride salt product.

The salt composition of the present invention may be used as asubstitute for salt, i.e. sodium chloride. Similarly, the saltcomposition of the present invention may be used in addition to or as ablend to salt. The salt composition of the present invention may be usedin a variety of applications as table salt, inclusion in snack foods,baked goods, to season meats and poultries, and for other food itemsthat have included salt. Preferably the salt composition of the presentinvention is used to injection marinate meats and poultries as thecomposition has a low viscosity and can be processed through a meatinjection needle.

The following examples are simply intended to further illustrate andexplain the present invention. The invention, therefore, should not belimited to any of the details in these examples.

Definitions

Unless defined otherwise, all technical and scientific terms used hereinhave the same meaning as is commonly understood by one of ordinary skillin the art. All patents, applications, published applications and otherpublications are incorporated by reference in their entirety. In theevent that there is a plurality of definitions for a term herein, thosein this section prevail unless stated otherwise.

As used herein, “agglomeration” or “dry mixture” refers to a combinationor mixture of components such that the constituent components in thecombination or mixture are indistinguishable from one another uponnon-magnified visual inspection.

As used herein, “amalgamation” refers to a combination or mixture ofcomponents such that the constituent components in the combination ormixture are indistinguishable from one another upon magnified visualinspection.

As used herein, “homogenous” refers to a substance that is uniformthroughout in composition. For instance, a homogenous mixture has thesame properties throughout the sample. Examples of homogenous mixturesinclude brass, which is a solid solution of copper and zinc, or aqueoussolutions such as thoroughly stirred mixtures of sugar in water. Theterm does not include heterogeneous mixtures that consist of two or moreregions, or phases, that differ in properties. Heterogeneous mixturesinclude mixtures having different layers with each layer differing inproperties. Examples of heterogeneous mixtures include a mixture ofgasoline and water, where the gasoline floats on the water as a separatelayer.

EXAMPLES Example 1 Spray Drying to Make Modified Chloride Salt

30.7 lbs of water were heated in a steam kettle with a swept surfaceagitator to a temperature of 195° F. 12.5 lbs of potassium chloride(KCl) were then added into the hot water and mixed for 5 minutes. Afterthat, 0.5 lbs of citric acid were added to the hot water and mixed foran additional 5 minutes until the KCl was completely dissolved.

After mixing in the citric acid, 0.025 lbs of rosemary extract wereadded to the mixture. Finally, 6.25 lbs of maltodextrin (Maltrin 040purchased commercially from Grain Processing Corporation) were added tothe mixture with constant agitation to avoid lumping. The final mixtureof the carrier modified potassium chloride solution was heated to aminimum temperature of 185° F. The carrier modified potassium chloridesolution was smooth, fairly thick, and easily pourable.

The carrier modified potassium chloride solution was then spray dried toform a powdered carrier modified potassium chloride. The liquidmixture's temperature was 175° F. The air inlet temperature was 286° F.and the air outlet temperature was 184° F. The vacuum on the dryingchamber was 0.10 in/water.

The dried carrier modified potassium chloride was white in color, freeflowing, and a very fine powder.

Example 2 Making Salt Composition

The powdered carrier modified potassium chloride from Example 1 wasmixed in a ratio of ⅓ powdered carrier modified potassium chloride to ⅔by weight natural, unmodified sodium chloride and 1% by weight silicondioxide. The salt composition was then mixed and ground in an UdyCyclone Mill through a 1 mm screen (UDY Corporation, 201 Rome Court,Fort Collins, Colo. 80524).

Example 3 Drum Drying to Make Modified Chloride Salt

Carrier modified potassium chloride was made by adding 2271 liters ofwater to a mix tank and heating the water to 195° F. The heated waterwas transferred to a Breddo Mixer and 1134 kilograms of potassiumchloride was added. Once the potassium chloride was dissolved, about 27kilograms of citric acid was added and the temperature was maintained at155° F. The mixture was blended for about 5 minutes and had a pH ofabout 3.0 to 4.0. While maintaining the pH between 3 and 4, about 226.8kilograms of rice flour was slowly added and mixed until no lumps werevisible. The mixture was then transferred to a mix tank and heated to afinal temperature of 175° F. The carrier modified potassium chloridemixture was then drum dried to form a powdered carrier modifiedpotassium chloride.

Example 4 Characterization of Carrier Modified Chloride

The carrier modified potassium chloride compositions made in Examples 1and 2 were analyzed to determine their inherent properties. The Example1 composition is a carrier modified potassium chloride (“MKCl”), whichis a single crystal formed from a homogenous solution of modifiedpotassium chloride and carrier. As depicted in FIG. 1, the MKCl ofExample 1 (FIG. 1C) forms a single crystal homogenously containing themodified potassium chloride and carrier as a single amalgamation ofcomponents, rather than the dry or agglomerated, heterogeneous mixtureof independent particles of carrier, modifier and potassium chloridefound in low sodium salt substitutes known in the art (FIGS. 1A & 1B).The Example 2 composition is the composition of Example 1 combined withsodium chloride (S&P Salt). The carrier modified potassium chloridecompositions in addition to sodium chloride and unmodified potassiumchloride were analyzed using scanning electron microscopy and sensorytests.

Scanning electron microscopy techniques were used to analyze themicro-structure of the MKCl of Example 1 (FIG. 2) in comparison withsodium chloride (FIG. 3), unmodified potassium chloride (FIG. 4), citricacid (FIG. 5) and rice flour (FIG. 6). Comparison of unmodifiedpotassium chloride (FIG. 4) and MKCl (FIG. 2) at the same magnificationshowed that MKCl of Example 1 has a smaller particle size thanunmodified potassium chloride. Further, the particle shapecharacteristics of MKCl are clearly distinct from those of sodiumchloride (FIG. 3), citric acid (FIG. 5) and rice flour (FIG. 6).

Further, scanning electron microscopy techniques were used to analyzemicro-structure differences between spray-dried (SD) (FIG. 7) and drumdried (DD) MKCl (FIG. 8). Comparison of spray-dried MKCl and drum driedMKCl at the same magnification showed that MKCl has different particlecharacteristics depending upon the drying method used. The shapecharacteristics of spray-dried MKCl are clearly distinct from those ofdrum dried MKCl. Further, the particle shape characteristics of bothspray-dried and drum dried MKCl are distinct from that of unmodifiedpotassium chloride (FIG. 4) and of sodium chloride, citric acid, riceflour and potassium chloride.

Sensory tests were conducted to analyze the taste characteristics of thecarrier modified potassium chloride composition of Example 2 incomparison with salt substitutes known in the art.

Sensory tests were conducted using French fries coated with either thesalt substitute of Example 2 or a commercially available table salt(Diamond Crystal Salt). The testing materials are shown in Table 1 andthe results from the food perspectives are shown in Table 2. There wereno differences on any Hedonic measures, such as overall liking,appearance liking, flavor liking, texture liking and saltiness likingdue to either salt level or salt type (Table 3). There were noperceivable differences in the intensity of the aftertaste or thegreasiness of the mouthfeel among the samples, even at 42% less sodiumin the test batch.

TABLE 1 Sensory Testing Data Inputs of Recovery of Na and Na and K K(“as eaten”) (mg per 100 g) (mg per 100 g) Product type Na K Na K 1.5 gDiamond 200 0 207 438 Crystal 1.5 g Test Salt 135 65 120 492 *Test Saltis S&P Salt Sub, with 27% Na and 13% K. (This is ⅓rd less Na than theRegular Salt or Diamond Crystal Salt). N = 100 (25 per session); Appliedto 1 lb. of Fresh French Fries (450 g), post-fry weight is approx. 300 g(33% shrink).

TABLE 2 French Fries Test Results 1.5 g French 1.5 g Test SaltAttributes Fry Salt (42% less sodium) Overall Appearance 6.9 7.2 OverallLiking 7.2 7.2 Overall Flavor 7.2 7.1 Overall Texture 7.1 7.2 OverallSaltiness 6.3 6.1 *There were virtually no differences between Frenchfry salt and Test Salt. N = 100; Scores are based on a nine-pointhedonic scale, where 1 = dislike extremely, 5 = neither like nordislike, and 9 = like extremely.

TABLE 3 Results from food perspectives (complete intensity results bysample. 1.5g Diamond Crystal French Fry Salt 1.5g Test Salt Mouthfeel(not at all 3.2 3.3 greasy-very greasy) Saltiness (not at all 3.7 3.5salty-very salty) Aftertaste (no aftertaste- 2.9 2.8 strong aftertaste)*There were no perceivable differences in the intensity of theAftertaste among the four samples. There were no perceivable differencesin the greasiness of the mouthfeel among four samples. Scores are basedon a seven-point hedonic scale, where 1 = not at all and 7 = very.Samples not sharing a letter on a single row (e.g., “a” vs. “b”) aresignificantly different at the 95% confidence level (p < 0.05). Rowswithout letters indicate no significant difference between samples forthat attribute.

Sensory tests were also conducted using ham samples prepared with eitherthe salt substitute of Example 2 or regular salt. The results of thesensory evaluation by 38 subjects and testing design are depicted inTables 4 and 5. The salt substitute of Example 2 was found to have saltflavor that was indistinguishable from regular table salt.

TABLE 4 Sliced Deli Ham Test Results. Test Salt (33% Attributes RegularSalt less sodium) Texture 9.22 9.40 Ham Flavor 7.77 8.26 Salt Level 7.357.61 Salt Intensity 6.87 7.06 Off Flavor 5.91 6.24 Aftertaste 8.31 8.05Overall Acceptability 8.20 8.28 *There were virtually no differencesbetween Regular Salt and Test Salt. N = 38; Scores are based on afifteen-point hedonic scale, where 1 = dislike extremely, 7.5 = neitherlike nor dislike, and 15 = like extremely.

TABLE 5 Sensory Evaluation of Sliced Ham Samples Footnotes: (1) Ratedfrom 0 = very undesirable; and 15 = very desirable (2) Rated from 0 =not very firm; and 15 = very firm (3) Rated from 0 = lacking; and 15 =intense (4) Rated from 0 = not enough salt; and 15 = too much saltComments from sensory testing report: 1 Test sample was the saltiest ofall Test sample was closest to being just about right for salt intensityTest sample had the highest level of Ham flavor

The invention illustratively disclosed herein suitably may be practicedin the absence of any element, which is not specifically disclosedherein. It is apparent to those skilled in the art, however, that manychanges, variations, modifications, other uses, and applications to themethod are possible, and also changes, variations, modifications, otheruses, and applications which do not depart from the spirit and scope ofthe invention are deemed to be covered by the invention, which islimited only by the claims which follow.

1. A method of making a modified chloride salt composition, comprising:a. contacting chloride salt with a food grade acidulant in an aqueoussolution to form a liquid chloride salt product, wherein the chloridesalt is not sodium chloride; and, b. adding a carrier to the liquidchloride salt product to form a liquid modified chloride salt product,wherein the liquid modified chloride salt product is a homogenousamalgamation of chloride salt, food grade acidulant, and carrier.
 2. Themethod of claim 1, further comprising drying the liquid modifiedchloride salt product to form a granular modified chloride salt product.3. The method of claim 1, further comprising blending the modifiedchloride salt composition with sodium chloride to form a low sodium saltcomposition.
 4. The method of claim 1, wherein the composition comprisesfrom about 15% to about 30% by weight chloride salt.
 5. The method ofclaim 1, wherein the composition comprises from about 0.1% to about 3%by weight food grade acidulant.
 6. The method of claim 1, wherein thecomposition comprises from about 10% to about 25% by weight carrier. 7.The method of claim 1, wherein the chloride salt is selected from thegroup consisting of a chloride of potassium, magnesium, calcium,ammonium, and combinations thereof.
 8. The method of claim 7, whereinthe chloride salt is magnesium and potassium chloride.
 9. The method ofclaim 7, wherein the chloride salt is potassium chloride.
 10. The methodof claim 1, wherein the food grade acidulant is selected from the groupconsisting of citric acid, malic acid, tartaric acid, fumaric acid,lactic acid, acetic acid, benzoic acid, and combinations thereof. 11.The method of claim 10, wherein the food grade acidulant is citric acid.12. The method of claim 1, wherein the carrier is selected from thegroup consisting of a starch molecule and a cereal starch.
 13. Themethod of claim 12, wherein the carrier is a starch molecule.
 14. Themethod of claim 13, wherein the starch molecule is selected from thegroup consisting of a dextrin, maltodextrin, monosaccharide, andcombinations thereof.
 15. The method of claim 14, wherein the carrier isa maltodextrin.
 16. The method of claim 14, wherein the carrier is amonosaccharide.
 17. The method of claim 16, wherein the monosaccharideis selected from the group consisting of sucrose, glucose, xylose,ribose and combinations thereof.
 18. The method of claim 12, wherein thecarrier is a cereal starch.
 19. The method of claim 18, wherein thecereal starch is selected from the group consisting of rice starch, ricecereal, rice flour and combinations thereof.
 20. The method of claim 1,further comprising an additive selected from the group consisting ofantioxidant, phosphate, colorant, anti-caking agent and combinationsthereof.
 21. The method of claim 2, wherein the drying step includes atechnique selected from the group consisting of spray drying and drumdrying.
 22. A method of making a low sodium salt composition,comprising: a. contacting chloride salt with a food grade acidulant anda carrier in an aqueous solution to form a liquid modified chloride saltproduct, wherein the chloride salt is not sodium chloride, wherein thecarrier is added after the chloride salt and food grade acidulant aremixed, and wherein the liquid modified chloride salt product is ahomogenous amalgamation of chloride salt, food grade acidulant, andcarrier; and, b. blending the liquid modified chloride salt product withsodium chloride to form a low salt composition.
 23. The method of claim22, further comprising drying the liquid modified chloride salt productto form a granular carrier modified chloride salt product, wherein theliquid modified chloride salt product is dried before the blending withsodium chloride.
 24. The method of claim 22, wherein the compositioncomprises from about 15% to about 30% by weight chloride salt.
 25. Themethod of claim 22, wherein the composition comprises from about 0.1% toabout 3% by weight food grade acidulant.
 26. The method of claim 22,wherein the composition comprises from about 10% to about 25% by weightcarrier.
 27. The method of claim 22, wherein the aqueous solutionincludes the addition of from about 60% to about 80% water.
 28. Themethod of claim 22, wherein the chloride salt is selected from the groupconsisting of a chloride of potassium, magnesium, calcium, ammonium, andcombinations thereof.
 29. The method of claim 28, wherein the chloridesalt is magnesium and potassium chloride.
 30. The method of claim 28,wherein the chloride salt is potassium chloride.
 31. The method of claim22, wherein the food grade acidulant is selected from the groupconsisting of citric acid, malic acid, tartaric acid, fumaric acid,lactic acid, acetic acid, and benzoic acid.
 32. The method of claim 31,wherein the food grade acidulant is citric acid.
 33. The method of claim22, wherein the carrier is selected from the group consisting of astarch molecule and a cereal starch.
 34. The method of claim 33, whereinthe carrier is a starch molecule.
 35. The method of claim 34, whereinthe starch molecule is selected from the group consisting of a dextrin,maltodextrin, monosaccharide, and combinations thereof.
 36. The methodof claim 35, wherein the carrier is a maltodextrin.
 37. The method ofclaim 35, wherein the carrier is a monosaccharide.
 38. The method ofclaim 37, wherein the monosaccharide is selected from the groupconsisting of sucrose, glucose, xylose, ribose and combinations thereof.39. The method of claim 33, wherein the carrier is a cereal starch. 40.The method of claim 39, wherein the cereal starch is selected from thegroup consisting of rice starch, rice cereal, rice flour andcombinations thereof.
 41. The method of claim 22, further comprising anadditive selected from the group consisting of an antioxidant,phosphate, colorant, anti-caking agent, and combinations thereof. 42.The method of claim 23, wherein the drying step includes a techniqueselected from the group consisting of spray drying and drum drying. 43.A method of making a low sodium salt composition, comprising: a.contacting chloride salt with a food grade acidulant and a carrier in anaqueous solution to form a liquid modified chloride salt product,wherein the chloride salt is not sodium chloride, wherein the carrier isadded after the chloride salt and food grade acidulant are mixed, andwherein the liquid modified chloride salt product is a homogenousamalgamation of chloride salt, modifier, and carrier; b. drying theliquid modified chloride salt product to form a granular carriermodified chloride salt product; and, c. blending the liquid modifiedchloride salt product with sodium chloride to form a low sodium saltcomposition.
 44. The method of claim 43, wherein the compositioncomprises from about 15% to about 30% by weight chloride salt.
 45. Themethod of claim 43, wherein the composition comprises from about 0.1% toabout 3% by weight food grade acidulant.
 46. The method of claim 43,wherein the composition comprises from about 10% to about 25% by weightcarrier.
 47. The method of claim 43, wherein the aqueous solutionincludes the addition of from about 60% to about 80% water.
 48. Themethod of claim 43, wherein the chloride salt is selected from the groupconsisting of a chloride of potassium, magnesium, calcium, ammonium, anda mixture thereof.
 49. The method of claim 48, wherein the chloride saltis magnesium and potassium chloride.
 50. The method of claim 48, whereinthe chloride salt is potassium chloride.
 51. The method of claim 43,wherein the food grade acidulant is selected from the group consistingof citric acid, malic acid, tartaric acid, fumaric acid, lactic acid,acetic acid, and benzoic acid.
 52. The method of claim 51, wherein thefood grade acidulant is citric acid.
 53. The method of claim 43, whereinthe carrier is selected from the group consisting of a starch moleculeand a cereal starch.
 54. The method of claim 53, wherein the carrier isa starch molecule.
 55. The method of claim 54, wherein the starchmolecule is selected from the group consisting of a dextrin,maltodextrin, monosaccharide, and combinations thereof.
 56. The methodof claim 55, wherein the carrier is a maltodextrin.
 57. The method ofclaim 55, wherein the carrier is a monosaccharide.
 58. The method ofclaim 57, wherein the monosaccharide is selected from the groupconsisting of sucrose, glucose, xylose, ribose and combinations thereof.59. The method of claim 53, wherein the carrier is a cereal starch. 60.The method of claim 59, wherein the cereal starch is selected from thegroup consisting of rice starch, rice cereal, rice flour andcombinations thereof.
 61. The method of claim 43, further comprising anadditive selected from the group consisting of an antioxidant,phosphate, colorant, anti-caking agent, and combinations thereof.